Beef and Vegetable Stew

Beef and Vegetable Stew

Source: Big Oven

5 medium russet potatoes peeled cubed
6 medium Carrots peeled cut into 1/4 inch slices
1 onion coarsely chopped
1 celery rib chopped
2 pounds Stew meat
3 tablespoon all purpose flour
1 can (14 1/2 oz) diced peeled tomatoes
1 cup dry red wine
1 teaspoon dry mustard
1 teaspoon dried thyme leaves
1/2 teaspoon freshly ground black pepper
Salt

Instructions:

In crockpot, mix the potatoes, carrots, onion and celery. Toss the beef with the flour to coat evenly. Add to crockpot. Top with the tomatoes with their liquid mixed with the red wine, dry mustard, thyme, and pepper. Cove rand cook on high 1 to 1 1/2 hours. Reduce the heat setting to low and cook 7 to 8 hours longer, or until the beef is tender, stirring once or twice during cooking, if possible. Season with salt to taste.